Lemon Blueberry Breakfast Bake: A Healthy Morning Treat

Lemon Blueberry Breakfast Bake offers a delicious, nutritious way to start your day with protein-rich ingredients and fresh flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Fresh blueberries
1 cup Cottage cheese Can substitute with Greek yogurt
1 cup Rolled oats Quick oats work too
3 large Eggs Large eggs preferred
1 tablespoon Lemon zest Use fresh for best aroma
¼ cup Honey Maple syrup can be used as alternative
1 teaspoon Baking powder Ensure it’s fresh
1 teaspoon Vanilla extract Use pure for better flavor
½ teaspoon Salt

Optional Additions

1 cup Yogurt For topping
½ cup Chopped nuts Consider walnuts or almonds

Equipment

Mixing Bowls
Baking Dish
Spatula
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease your baking dish lightly.
In a large mixing bowl, whisk together cottage cheese, eggs, honey, vanilla extract, and lemon zest until creamy.
In another bowl, mix rolled oats, baking powder, and salt until well combined.
Combine the wet and dry ingredients, mixing just until combined.
Fold fresh blueberries into the batter carefully.
Pour the batter into the greased baking dish, spreading it evenly.
Bake for 45 minutes or until a toothpick inserted comes out clean.
Let it cool for about 10 minutes, then cut into squares and serve warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 250IUVitamin C: 6mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.

Tried this recipe?

Let us know how it was!